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Potato Soup with Mushrooms and Onions
This creamy, earthy soup contains the classic potato-mushroom combination so soothing for fall and winter menus.
2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, sliced
1 C Markon First Crop Mushrooms, sliced
1 C Markon First Crop Gala Apples, peeled and chopped
4 cloves Ready-Set-Serve Peeled Garlic, chopped
4 C Markon First Crop Potatoes, peeled and chopped
4 C vegetable stock
2 C heavy cream
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. black pepper
Heat olive oil in a sauce pan; add onions, mushrooms, and garlic and cook until soft and starting to brown (pull a few mushrooms and onions out to reserve as garnishes). Add potatoes and vegetable stock and simmer until tender.
Purée potato mixture until smooth; whisk in cream, nutmeg, salt, and pepper. Return to heat and stir until warm. Pour into bowls and top with reserved onions and mushrooms. Serve immediately.
Fall
Winter
Entrees
Gluten Free
Soups
Vegetarian